Icing

Method

Preheat oven to 180°C. Grease and line a 22cm cake tin.

Sift the flours and baking powder into a large bowl. Stir through the brown sugar, ginger and pecans.

In a jug, mix together the eggs, buttermilk and olive oil. Make a well in the centre of the dry ingredients. Pour in the combined wet ingredients along with the carrot. Mix until combined. Pour into prepared pan and bake for 1 hour and 15 minutes, or until a skewer inserted into the cake comes out clean. Cool in the tin slightly before turning out. Allow to cool completely on a wire rack before icing.

For the icing, beat together cream cheese, butter and vanilla until smooth. Gradually beat in the sifted icing sugar. When the cake is cool, smooth the mixture evenly over the cake.